Ingredient;
Clams stock 250ml
Butter 1tbsp

All purpose flour 2tbsp Fresh milk [optional] 30ml
Salt/pepper to taste
Bay leaf 1pcs
Pepper corn to taste
Onion 1tbsp
Garlic 1tsp
Potato boiled 30g
Carrots 1tbsp
Asparagus1tbsp
Leeks onion1tbsp
Clams meat 30g

Procedure;
Wash the clams then soak 24hrs so that the mud's going out.
In a heavy stock pot boiled the clams with onions, garlic, leeks, bay leaf, pepper corn, keep in simmering until the flavored out from the clams.
Sautéed onion and garlic till translucent, add the brunoise of carrot, asparagus and clams meat. If necessary add cream to add more flavored then to taste salt and pepper.